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a winter dish:
one large head or green cabbage, chopped up small,
place in 8 qt. pot, then add one large yellow onion chopped small(i use two onions) then tablespoon of sea salt and one teaspoon plack pepper, one (28oz) large can of crushed tomatoes.
using the empty can, fill 4x with tap water add to pot, about 10 whole 'all spice' balls and then drain a small can of sourkraut and add to pot.
i then add a rack of pork ribs and fire it up!
bring to a boil, turn it down to med. heat cover and let it cook at least one and a half hours.
now add 1/2 can of more water and a 1/2 cup of sugar or splenda (this gives it the sweet and sour taste) recover and gice it another 15 minutes..
note: if you use splenda it will take about 10 packets, instead of the 1/2 cup of sugar. Im the only one who eats cabbage soup now that mom has passed so i break it down, let it cool and freeze it to enjoy several times later.
you may want to have 'BEANO' for desert!!
a winter dish:
one large head or green cabbage, chopped up small,
place in 8 qt. pot, then add one large yellow onion chopped small(i use two onions) then tablespoon of sea salt and one teaspoon plack pepper, one (28oz) large can of crushed tomatoes.
using the empty can, fill 4x with tap water add to pot, about 10 whole 'all spice' balls and then drain a small can of sourkraut and add to pot.
i then add a rack of pork ribs and fire it up!
bring to a boil, turn it down to med. heat cover and let it cook at least one and a half hours.
now add 1/2 can of more water and a 1/2 cup of sugar or splenda (this gives it the sweet and sour taste) recover and gice it another 15 minutes..
note: if you use splenda it will take about 10 packets, instead of the 1/2 cup of sugar. Im the only one who eats cabbage soup now that mom has passed so i break it down, let it cool and freeze it to enjoy several times later.
you may want to have 'BEANO' for desert!!
